Heat the sufficient oil in a Kadai. Once the oil is hot reduce the flame (heat) and use your fingers to drop the onion mixture which we prepared in above steps slowly in to hot oil. Don’t go for making round Pakoda’s. With your fingers drop the mixture in zig-zag manner (And that’s why these Pakoda’s are called Khekhda Pakoda’s (Crab Pakoda’s)).

Deep-fry, stirring occasionally with a spoon or using slotted spoon till the pakode turn golden and crisp.